One-Pot Vegan Potato-Lentil Curry recipe
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Ingredients
- 1 tablespoon canola oil, or more as needed 2 red onions, chopped 2 cloves garlic, minced 1 (1 1/2 inch) piece chopped fresh ginger, or to taste 1 teaspoon raw sugar, or more to taste ¾ teaspoon ground cumin 1 ½ teaspoons curry paste, or more to taste 4 potatoes, peeled and cubed 1 cup red lentils 1 (14 ounce) can coconut milk 1 (28 ounce) can whole peeled tomatoes, chopped or pureed, juices reserved ½ teaspoon vegetable bouillon, or more to taste 1 teaspoon lemon juice, or more to taste salt and freshly ground black pepper to taste
Nutrition Info
- 617 caloriescarbohydrate: 82.2 gcholesterol: : -fat: 26 gfiber: 15.5 gprotein: 21.1 gsaturatedFat: 18.9 gservingSize: -sodium: 389.8 mgsugar: 10.9 gtransFat: : -unsaturatedFat: : -
Directions One-Pot Vegan Potato-Lentil Curry
Directions
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Heat oil in a pot over medium-low heat and cook onions, garlic, and ginger until fragrant, 3 to 5 minutes. Sprinkle with sugar and cumin, and cook until sugar caramelizes, about 2 minutes, making sure cumin does not burn. Stir in curry paste, cook for 1 to 2 minutes. Add potatoes, lentils, coconut milk, and tomatoes and their juice. Season with vegetable bouillon and bring to a boil.
Cover and simmer until potatoes and lentils are cooked through, 20 to 25 minutes, stirring occasionally. Season with lemon juice, salt, and pepper.